Thanksgiving is eight days away. Stomachs are already growling for turkey, stuffing, mac & cheese, and whatever other side gets put on your table.
While most of us might be thinking of new stacking techniques for plates one and two, self-taught pastry chef Monica Olivier is thinking all things dessert. As a child, Monica remembers waking up to the smell of homemade banana nut bread along with her sister on Sunday mornings; baked by their mother.
She also recalls being in the kitchen experimenting with sweets, “My sister and I decided to make a peach cobbler one day after binge watching Food Network and I think that’s when I really got sucked into creating desserts from scratch,” Monica reflected.
Now, the 22-year-old divides her time being a mom to a two-year-old, working full time as a cake decorator, and working independently as the owner and sole baker of Cakes & Cocktails – creating any-occasion cakes, cupcakes, cookies, and more.
“Cakes & Cocktails is my way of being able to bake amazing cakes – like a three-tiered Mickey Mouse clubhouse cake – to add a sweet touch to anyone’s special event. It also lets me continue experiment,” she explained.
With Thanksgiving right around the corner, Monica is planning on making everyone’s holiday baking a little simpler with a pie sale. We caught up with Monica to talk about her fondest Thanksgiving memories and her top three tips on how to bake off a pie better than your grandmother without any baking experience.